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Hearty Corn and Black Bean Pie
1 tablespoon olive oil
1 each small Red onion, diced
1/2 each red bell pepper, diced
1/2 each yellow pepper, diced
1/2 each orange pepper, diced
1 each (15.25 oz.) can My Essentials whole-kernel corn, undrained
1 15 oz Can Nature's Place trademark Organic Black beans, rinsed, drained
1 ( 16 oz.) jar My Essentials Thick & Chunky medium-hot salsa
1 cup water
1 (14 oz.) bag corn bread stuffing mix
1/2 ( 8 oz.) pkg ( 1 cup) My Essentials Shredded Mexican 4 Cheese Blend or My Essentials Shredded Yellow cheddar cheese
2 tablespoons plain nonfat greek yogurt (optional garnish)
1 handful chopped cilantro (optional garnish)
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Hearty Corn and Black Bean Pie

Hearty Corn and Black Bean Pie

Hearty Corn and Black Bean Pie
  • Servings:Serves 10
  • Prep Time:15 minutes
  • Cook Time:40 minutes
1. Preheat oven to 350 degrees. Spray a 10-inch pie pan with vegetable cooking spray.
2. Heat oil in a large stockpot over medium-high heat. Add onion and saute for 5 minutes, then add peppers and saute until softened, about 3 to 4 more minutes.
3. Add corn, with liquid, to the pan and cook until warm, about 1 minute. Addbeans, salsa, and water and stir to mix.
4. Add the stuffing in 3 batches, stirring after each addition. Once stuffing is moist, spread mixture in prepared pan. Mixture will mound high above the lip of the pan; lightly pack it down so it all fits. Bake for 25 minutes. Remove from oven, sprinkle cheese over the top, then bake until cheesehas melted, about 5 more minutes. Serve warm, topped with a dollop of yogurt and a sprinkling of cilantro if desired.
Source: Hannaford fresh Magazine, May - June 2012